Print Recipe from here
- In a small bowl, dissolve the yeast in the warm water, set aside until it becomes frothy.
- In a food processor bowl (or a largish regular bowl if kneading by hand) add flour and salt and pulse few times to mix. Add the butter pieces and pulse until the butter is well mixed and the flour-butter mixture looks powdery.
- Add the yeast-water mixture and pulse until the dough comes together as a ball. Do not over process or knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit.
- This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling wrap and refrigerate it for at least one hour or up to 24 hours. I kept the dough for about overnight in refrigerator.
- When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, add little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized bits of dough, as compared to pinching of bits of the dough.
- Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.
- Place the Torcettini on parchment lined baking sheets, leaving 1 ½" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly. Don’t worry, they will not “puff up” much.
- Bake them at 160C (325F) for about 25 minutes until they’re a nice golden brown. Cool the cookies completely, on a rack. Store them in an airtight container at room temperature.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.